Spareribs With Fermented Black Beans
|Sparerib racks||2 Pound|
|Dark soy sauce||4 Tablespoon|
|Peanut oil/Vegetable oil||2 Tablespoon|
|Garlic||2 Clove (10 gm), crushed|
|Salted black beans||1 1⁄2 Tablespoon, coarsely chopped|
|Chinese rice wine||2 Tablespoon|
|Water||1 Cup (16 tbs)|
|Tapioca starch||1 Teaspoon, dissolved|
Trim the fat from spareribs.
Chop the spareribs across the bones into 1 1/2 inch long (4 cm) sections with a cleaver; separate each rib.
Marinate with soy sauce and sugar for about 20 minutes.
Reserve the marinade.
Heat a wok very hot.
Add oil, then garlic and spareribs.
Stir fry until the spareribs are lightly browned on both sides (about 1 minute).
Add the salted black beans, wine, the reserved marinade, and water.
Bring to a boil, cover, reduce to low heat, and simmer for about 1 hour.
Stir two or three times during cooking.
Mix in the well stirred tapioca starch.
Stir until the sauce thickens.